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Spicy Shrimp Tacos with Avocado Salsa (Gluten-Free)

These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp. The jalapeños and chili powder transform otherwise simple shrimp tacos.

You can easily control the heat by removing the seeds from the peppers or omitting a pepper, and reducing the amount of chili powder. I tend towards the spicier side, but the shrimp is equally intriguing with a sweet peppadew salsa.

Directions:Combine the onion, jalapeño, and garlic in a food processor or blender until finely chopped. Add tomatillos, avocado, cilantro, and salt and pulse 4-5 times. Transfer to a bowl and set aside.

Mix olive oil, chili powder, salt and pepper in a large bowl. Add shrimp and toss until evenly coated. Add half shrimp to a large, heated pan. Cook about 2 minutes per side. Repeat with the remaining shrimp.

For crispier tortillas, grill directly over stovetop until lightly charred or wrap in a damp towel and microwave for about 30 seconds. Keep tortillas covered until ready to serve.

Spoon salsa onto each tortilla and top with 3-4 shrimp and cilantro. Serve 1 lime wedge for each two tacos.

About Me

Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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